Recipe: The Icebergs Tequila-Led Punch You’ll Want To Drink at Any Summer Celebration

Photo: Dexter Kim

The ocean view takes a backseat to a celebration-worthy summer punch at the legendary Bondi spot. In partnership with Tequila Don Julio, bar director Matty Opai tells us how to make it at home – and why it’s such a hot-weather hit.

Words by Evan Jones · Updated on 08 Jan 2026 · Published on 09 Jan 2026

Sitting above the surf like a lifeguard patrolling from their tower, Icebergs Dining Room and Bar is one of Bondi’s best spots to settle in. This is especially true on a sunny weekend – specifically during Icebergs Sunday’s Summer, which is all about warm season celebrations and Don Julio Tequila.

The Sunday takeover is headlined by a new menu of Don Julio cocktails, like the Sassi-Nana (a blend of Don Julio Blanco Tequila, mezcal, absinthe, banana and lime) and the Coconut Margarita with green chartreuse. The star, though, is a celebration-worthy punch that features summer fruits and Don Julio’s 1942 Anejo Tequila.

“Traditionally, punches are more used to disguise the spirit – but obviously we’re using Don Julio, and I still want it to have a punch,” says Matty Opai, Icebergs bar director. “I don’t want it to be a big explosion of fruit juice and syrup with no real kick; I still want people to know that they’re drinking 1942. So that’s why we keep it to a maximum of, say, three other ingredients.”

Icebergs’ Don Julio 1942 punch is a little restless, changing ingredients nearly every week. For Opai, switching up the recipe is all about giving his bar team the chance to get creative. “The menu doesn’t really specify too much – it says summer fruits and spices,” he says. “One of the bartenders who’s opening up that morning will come up with their own recipe, obviously using summer fruits, [plus] any other modifiers they want – some cinnamon, cloves, star anise, that sort of thing. I pretty much give them free rein.”

At Icebergs, with a flair to match the ocean view, Opai and the team serve the punch via a “celebration tree”: a stand with miniature Don Julio 1942 bottles attached, all of which contain the punch.

“The mini bottle became quite popular at the [2024] Oscars and all sorts of jazz, and I thought it’d be really cool to serve the punch in the bottle for the customers to drink out of,” says Opai. “It’s been called the ‘Don Julio celebration tree’ – I call it the punch tree. It’s basically a little four-branch tree to hold on to the mini bottles. It is a nice little moment, and it’s amazing for the Instagram.”

Even if you can’t make it down to Bondi to try it in person, Opai’s punch is easily mixed at home. Based around the rich flavours of Don Julio 1942 – which Opai calls “accessible and super-easy drinking” – the current version of the punch has the herbal sweetness of bianco vermouth, and tropical summer flavours of guava juice and mango nectar.

Being a punch – and considering we are firmly in holiday celebration territory – the recipe could easily be scaled up for a more traditional punchbowl (or jug) serving. Regardless, it’ll bring a taste of summer, sea spray and Icebergs Sundays wherever you’re celebrating this year.